A recent dinner party transported me to another time and place. How convenient an escape. My new Italian younger soul brother, Simone Porcu sparked the occasion. Tech executive by day, chef by night, Porcu cooks to connect with life more fully. This hobby is an act of love, self-healing, and maintains a legacy.
With most vegetables there is always a part we throw away -- from the tops of fennel to the stems of beets. And while sometimes we make use of them in stock, chef Steven Satterfield of Atlanta's Miller Union believes there's more to these throwaways than meets the eye.
If you eat a lot of it, you'll need to lie down for an hour or two, but in modest portions it is not a challenging dish.
The succulent fennel-roasted apples make every bite of this autumn salad a true celebration of fall's bounty.
One of the things that excites me the most is to take a humble vegetable and turn it into something exquisite.
Whether sharp and raw or sweet and cooked, we love this bulbous vegetable.
Bored of eating the usual green salad? Tired of the typical ingredients? Whether you enjoy salad for lunch at the office